Who else loves a Classic Lobster Roll Recipe? One of my fondest memories of travelling through the Maritimes was the ocean-side lobster shacks that lined the coastline & offered local, affordable lobster rolls. The classic lobster roll has definitely felt like an indulgence & not something that was accessible nor sustainable to those that did not live near the ocean. Choosing products that are as sustainable as possible, addressing food access issues, & selecting food that creates a healthier ecosystem are key pillars in the work that Rejoice does.
As a consumer, looking for sustainable seafood can feel overwhelming. I simplify my shopping by choosing the blue MSC Certified Sustainable Seafood Label.
The MSC Bluefish is an environmental standard that allows me to pick affordable, wild-caught sustainable seafood that is verified to the source.
So, I don’t have to worry about where it came from, & I can simply focus on enjoying the health benefits of wild-caught sustainable seafood which has a significantly lower carbon footprint than other land-based animal proteins making choosing ocean-friendly choices simple.
You can also swap lobster out for other protein options (see notes below)
Making a Healthy & Sustainable Lobster Roll is so easy with ready-to-go bagged lobster. I really had my reservations about frozen lobster product thinking it would not taste good but I was really impressed. This is an affordable and accessible way for people to enjoy a lobster roll anytime without the big price tag. Now of course, if you are lucky enough to be close to fresh, local lobster and can do this with fresh lobster meat then do it that way. Make it your way 🙂 Jo
Classic Lobster Roll Recipe
- 1 knife
- 1 bowl
- 1 baking dish/pan
- 1 cutting board
- 200 g ready to eat/ cooked lobster see bottom notes for other meat/vegan swaps
- 2 stalks celery, finely chopped
- 1/4 tsp salt & pepper
- 1/8 cup chopped parsley
- 1 lemon zest and juice
- 1 tbsp hemp hearts optional
- 1 tbsp mayonaise avocado, plain, dairy-free or vegan works
- 2 small dinner rolls/ buns sourdough, gluten-free, or any bread works
- 1 tbsp grass-fed butter or ghee, or coconut oil, or any oil works
- 2 wedges of lemon optional
- 1/8 tsp chili flakes optional, and smoked chili flakes are so good too
- In a bowl mix lobster, celery, seasonings, parsley, lemon juice, hemp hearts, & mayo well
- Slice open a small dinner roll with with a knife. I like to think about cutting in a diamond shape. This way I can lift the top off and I have a nice hole to fill with our lobster meat. OPTIONAL: I do cut off just the outside round edges of the bun. It looks just like you buy them along the coastline and you get that extra toasted crunch on the outsides.
- Melt your butter/ghee/oil of choice then brush the outside of the roll. Fill 2 rolls with the lobster mixture, broil on low for 5 minutes in an oven proof dish to toast the buns.
- Serve with an extra wedge of lemon, spnkle with chili flakes if desired & devour